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A traditional drink that could be prepared fresh in homes and consumed; can also be stored under ambient conditions
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Pulp is extracted after boiling hard green fruits (1kg) in 1 litre water
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Different ingredients viz., common salt (120g),black salt (80g), roasted cumin seeds powder (40g),fresh mint leaves (200g) and citric acid (65g) are added
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Mixture is strained and consumed fresh ; if required to be preserved sodium benzoate (1g) dissolved in small quantity of water is added
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To prepare sweet squash, 450g sugar is added, while for sour squash 450g water is added
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Total quantity to be made up to 2kg by weight with addition of boiled and cooled water
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Squash is filled into clean and sterilized glass / plastic bottles and sealed; product has shelf-life of about 9 months
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Served by diluting one part of squash with seven parts of chilled water
